Heat oil in a six-quart saucepot. Add onions and sauté until translucent. Add carrots, zucchini, garlic, and cabbage. Continue to sauté until soft.

Add tomato juice. Season to taste with sugar. Add flanken and sauerkraut and two to three cups water. Season with salt and pepper.

Cook on medium heat for one hour 30 minutes. Taste and add salt or sugar to your preference. Break up flanken and serve.